Malnatis better be eatin' their spuds runnin', because we're onto them.
Made my first Chicago DD using pythonic's same day dough, for the folks.
It came out really nice, we almost polished off the whole pie (well, only 9").
Some learnings for next time:
When using mushrooms that have been washed, get some water out of them
If using crushed tomatoes (Sclafani), get some water out of them
When adding fresh garden tomatoes for bigger chunk, get some water out of them
Other than some extra moisture, the sausage and mushroom was a good combo,
and even so, the crust held up well. It was flaky and biscuity, using an anodized aluminum/steel combo. No seasoning required.
No butter flavored Crisco available, so I used butter and a bit of PAM.
I like this recipe a lot!